Jean-Benoit Geeraert

Best of 2023 at number 9!

Not a year goes by without featuring a stunning creation by Michael Van Der Kroft at Tres in Rotterdam!

His own ‘Oliebol’ with trout Nduja!

The taste is very intense and a feast for the tastebuds! Crazyyyy

Tres remains a hidden gem with a one-of-a-kind culinary approach. Please do visit this wonderful couple!

#top10of2023 #tresrotterdam #michaelvanderkroft #emikoster #rotterdam #wbpstars #worldofmouth #michelinguide #gaultetmillau #50bestrestaurants #oadtop100 #art #magic #koji Less

Best of 2023 at number 10!

We start at Will Goldfarb’s unique dining spot in Bali!

Room4dessert is unique in that it primarily serves a tasting menu of desserts, challenging the traditional dining experience, incorporating both local as global influences in every creation. The menu features a creative array of desserts that not only taste incredible but are also presented as edible works of art. The experience is combined of 15 courses, with every 5 courses to be savoured in a different location of the restaurant.

One of the best dishes was the NKD-dish which stands for Ni Kadek Dewi, the chef who made this dish! It’s a dessert that evokes a lot of memories for most of the Indonesians. Mung bean pudding with a Mung bean cracker and Mung bean gelato! Paired with the beauty of @milannestarec wine!

Will Goldfarb showcasing on how it is being a good mentor to his talented staff! True coaching is a real gift !

📷 @sipslurpschoo

. WBPstars : 85
.⁣ W50best : Discovery / world best pastry chef 2021
.⁣
#room4dessert #bali #ubud #willgoldfarb #indonesia #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #dessert #chefstable #travel #luxurytravel #travelbali Less

MENSSA

Bon Bon is dead, long live Menssa!

After closing Bon Bon and a short detour in France Christophe Hardiquest is back in Brussels with restaurant Menssa.

Menssa allows Christophe Hardiquest to venture into uncharted culinary territories, showcasing his creative freedom in perfect harmony with contemporary trends. Exploring this innovative approach is truly worthwhile.

This culinary mastermind opted for a distinctly unique culinary experience, shifting away from conventional dining. Instead of traditional table settings, guests now enjoy their meals while seated around a cozy organic wooden bar accommodating only 22 people. This arrangement brings the entire kitchen team to the forefront.

We enjoyed enourmously rich dishes all build of from a classic base but enhanced with full flavors and the best of ingredients! The ones that rocked my senses were :

- Squid tartare topping a savarin of coco and jerusalem artichoke with Libanese thyme and drizzled with an extraction of kohlrabi and rosemary. A dish showcasing modern gastronomy with unique combinations.

- Pork belly with mushrooms and wagyu with the most insane demi glace reduction and sabayon with oil of ceps. A dish showcasing how brilliant a classical approach can still be!

- Spicy yoghurt marinated Japanese oyster mushroom charcoal grilled skewer in a heavenly reduction of mushroom and ginger with a honeycomb-figured crisp of mushroom. A dish bringing a Nordic/Japanese vibe with lots of umami!

It’s quite obvious that the drawing of Christophe Hardiquest’s memory has come to a culmination, resulting in a one-of-a-kind dining experience in a one-of-a-kind setting!

Loved every bit of this amazing visit and will be back again very soon! Top!!!
.⁣
#menssa_bruxelles #christophehardiques #kortrijk #world50best #visitbrussels #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #nicolasjoly #belgianchef #travel #bonbon Less

Rebelle 2.0!

After a summer of popupping,
our culinary hometown heroes re-opened the new style Rebelle in september! After some visits, I guess it was time for an update…

A lot has changes since first visiting so many years ago. After G&M awarded Martijn the young chef of the year, Michelin awarded Rebelle their first star, which was allready long overdue. Succeeding years of hard work, Rebelle went into renovation beginning 2023 this year opening again begin of september.

This extreme hardworking team has been a shining example of passion and hard work towards reaching their goals! Their independance and drive is something I admire immensly! So when the moment came upon opening the revamped Rebelle you could see the proudness in their eyes, no team earned it more!

However not all has changed…

Team Rebelle still holds the same meticulous precision and passion they thrive with! There’s a way in which they build the menu and implement the purest of product, deep umami flavours and a craving for perfection.

The incredible talent has always been there but it has been the hard work that entitled the status this restaurant deserves! With an incredible new setting, the transformation is complete and new goals can be set!

One thing is sure… I will be there all along the way! I hope the Langoustine XO will do alike :)

.⁣
. G&M : 15,5 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
.⁣
.⁣
#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #kaws Less